Easy Vegan Corn Chowder
An easy to make and ultra creamy Vegan Corn Chowder that's made with simple yet wholesome ingredients and so delicious!
Equipment
Ingredients
Corn Chowder
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 medium gold potatoes, peeled and diced
- 4 cups corn, fresh or frozen
- 5 cups vegetable broth
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 cup non-dairy milk, unsweetened
- 1 15oz can white beans, rinsed and drained
Roasted Broccoli
- 4 crowns broccoli, chopped into florets
- 1 tablespoon olive oil
- salt and pepper, to taste
Instructions
- Place a large pot/dutch oven over medium heat. Add the olive oil, onions, carrots and a generous pinch of salt and sauté for 7-10 minutes.
- Stir in the potatoes, corn, vegetable broth, nutritional yeast, salt, pepper, garlic powder, and smoked paprika. Cover and bring to boil.
- Once boiling, reduce heat to low and simmer for 30 minutes with the cover on.
- OPTIONAL: if making the roasted broccoli, prepare this now. Preheat oven to 400F. Line a baking sheet with parchment paper. Toss the broccoli florets with olive oil, salt & pepper and add to the baking sheet. Roast for 15-20 minutes.
- Add the white beans and non-dairy milk to a blender along with about 3/4 of the soup. Blend until creamy.
- Pour the mixture back into the pot and stir to combine. Taste and adjust the soup for seasoning. I like to serve it topped with roasted broccoli.
Video
Serving: 1bowl, Calories: 357kcal, Carbohydrates: 57g, Protein: 16g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 1540mg, Potassium: 1771mg, Fiber: 13g, Sugar: 11g, Vitamin A: 6383IU, Vitamin C: 377mg, Calcium: 262mg, Iron: 4mg
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